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We hope you got insight from reading it, now let’s go back to maple syrup pecan cinnamon roll (tangzhong /water roux method) recipe. To cook maple syrup pecan cinnamon roll (tangzhong /water roux method) you need 21 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):

1. You need Water roux paste
2. Provide Bread flour
3. Take Milk or water 250 cc
4. Provide Bread dough
5. You need Water roux paste
6. Take Bread flour
7. Provide Active yeast
8. Take Whole egg
9. Provide Milk
10. Prepare Unsalted butter
11. Provide Vanilla paste
12. Take Caster sugar
13. Prepare Salt
14. You need Topping
15. Provide Maple syrup
16. Provide Pecan
17. Provide Mixed nuts
18. Get The filling
19. You need Brown sugar
20. Provide Cinnamon powder
21. Get Unsalted butter

Instructions to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):

1. Put bread flour and milk into a sauce pan and cook them until it turns thicker.
2. Add all the bread dough ingredients (except the butter) in a bowl and use the mixer to make the dough.
3. Add in the butter in and mix well.
4. Keep beating the dough until it can stretch.
5. Put the dough into a lightly oiled bowl and cover with clinging film or a damp cloth. Leave it in a warm place to rest for 60-90 minutes.
6. Bake the pecan nuts in 160 °C oven for 10 minutes and then set aside.
7. Get a bake tray and put in the maple syrup and nuts.
8. Mix brown sugar and cinnamon powder into a bowl.
9. Roll the dough out and brush it with some butter. Sprinkle the cinnamon sugar on the dough and then roll it up.
10. Divide the dough into 6 pieces and put them into the syrup tray. Rest for 45 minutes.
11. Use 180 °C oven to bake for 35-40 minutes. After baking, leave the bread in the tray to cool. And then get them out from the tray. Enjoy.

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